Black Bean And Avocado Soup Recipes
BLACK BEAN AND AVOCADO SOUP
Make and share this Black Bean and Avocado Soup recipe from Food.com.
Provided by Parsley
Categories Black Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
- Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
- Add tomatoes and beans; cook an additional 2 to 3 minutes.
- Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
- Puree 1 cup of this mixture and return back to pot.
- Stir in avocado, and lime juice. Heat through.
- Place in serving bowls and sprinkle with shredded cheese.
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
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- Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
- In a large saucepan, heat the oil over moderate heat. Add the onion and 1 teaspoon of the salt and cook, stirring frequently, until the onion is soft, about 5 minutes. Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
- Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.
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- Using cooking spray, cook chicken in a non-stick pan over medium heat. Cook until browned on the outside and cooked throughout, about 5-7 minutes per side. Shred chicken.
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- Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red pepper, and spices.
- Increase the heat to high and bring the soup to a boil. Cover the pan with the lid slightly ajar, reduce the heat and simmer for 8 minutes.
BLACK BEAN SOUP WITH AVOCADO SALSA - FORMER CHEF
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- Cover the dried back beans in water and soak 8 hours or over night. When ready to cook the soup, drain the beans and rinse.
- Dice the avocado and cut the cherry tomatoes in half. Slice the green onions (white parts and some of the green) thinly on the diagonal. Combine all ingredients, taking care not to mash the avocado.
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- Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the onion is transparent. Add the carrots, celery, and red pepper to the pot and cook for 5 minutes, until the vegetables begin to soften.
- Add the cumin, chili powder, oregano, chili flakes (if using), and stock to the pot and bring it to a boil.
- While the soup comes to a boil, drain and rinse the cans of beans. Add 3 cans (or ¾ of the beans if you rinsed them together) to the pot. Add the remaining beans to your blender. Add a couple of scoops of the soup to the blender and blend on high until the beans are smooth. Pour them back into the pot.
BETTER THAN PANERA BLACK BEAN SOUP WITH AVOCADO CREMA - LE …
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- Heat olive oil in a large stockpot over medium heat. Add garlic, carrots and scallions and cook, stirring occasionally, until carrots begin to soften (about 5 minutes).
- Add broth, cumin, bay leaf and black beans to pot and bring to a boil. Lower heat and simmer for 10-15 minutes.
- Remove from heat and puree soup using an immersion blender until smooth. Season with salt and pepper and add Greek yogurt, stirring until fully combined.
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- Empty beans into a colander; rinse and pick through to remove any stones or other non-bean material. Add beans to slow-cooker along with all remaining ingredients for the soup. Lid and cook on low for up to 8 hours.
- Remove orange rind and bay leaves; discard. Remove ham hocks: you can pick the meat off the bones and add back later (after pureeing the soup), if you'd like, or leave as-is.
- Puree the soup to your liking with an immersion blender (see Recipe Notes #1–2). Check seasoning; adjust as necessary. Serve with avocado crema, condiments, and garnishes.
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- Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth
- Add the onion and 1 teaspoon of the salt and cook, stirring frequently, until the onion is soft, about 5 minutes
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- Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.
- Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.
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- Wash the beans and discard any debris. Place the washed beans in large pot and cover with 10 cups water. Let it sit overnight or for at least 5 hours.
- In a medium sauce pan, heat the olive oil over medium-high heat. Then add the onion, garlic, scallion, red bell pepper and green pepper. Cook for 5 to 7 minutes or until onions are translucent.
- Bring the beans to a boil then add the vegetable mixture, ground cumin, oregano and bouillon tablet. Cover and reduce the heat to low and cook for 1 hour.
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- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
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- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
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- Prep all ingredients above (peel and cube squash, mince garlic, dice onion and red bell pepper, drain and rinse can of black beans).
- In a large pot, heat 2 tbsp avocado oil over medium heat. Add ¾ C finely diced red onion and cook until onion begins to soften, about 3 minutes.
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- In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
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- Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.
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- Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.
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- Heat olive in a large pot over a medium heat. Add the onions along with a pinch of salt and cook, stirring periodically, for 5 minutes or until onions are just beginning to look translucent.
- Stir in the bell peppers, garlic, cumin, chili powder, oregano, salt and pepper. Cook for about 5 minutes or until the peppers have softened and veggies are fragrant.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #soups-stews #beans #vegetarian #stove-top #dietary #black-beans #equipment
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